I love little treats. They are so much fun! So, I decided to make some cute little brownie petit fours.
They are perfect for Valentine's Day! Just how cute are these sprinkles!?!
For the frosting I used my Chocolaty Chocolate Frosting, only I cut the recipe in half, since I only needed a little bit for the petit fours.
These treats would be perfect for a desert bar...... or send them as a secret admirer gift. Either way, people are going to love ya for making them...... seriously, they will.
I bet you're just dying to know who won the Valentine Care Package...... am I right? Okay, here we go!
Thank you to everyone who participated in this giveaway, but alas, there can only be one winner! That person is...
... "I don't do anything special on valentine's day :( I'm sorry but I don't have a boyfriend and I always invite my sister and my mom to the movies or something like that, we do have a great time but I will tell you that I could spend that day eating this cake, the combination of brown butter and salt sounds great I'm glad that you came up with this combination"
I'll be contacting you very soon!
Want some Valentine love?!?
...... go make these little treats!
Brownie Petit Fours
- 1 Box Brownie Mix, Plus Ingredients Listed To Make Brownies
- 12 Ounces (Weight) Semi-Sweet Chocolate Morsels
- 1/2 Pint Heavy Whipping Cream
- Chocolate Frosting
- Various Valentine Sprinkles
Preheat the oven to 350 degrees (F).
Line a 13 x 9 baking dish with parchment paper with over hang on two opposite sides for easy removal. Mix and bake the brownies according to the instructions on the back of the box. Once the brownies are done, completely cool them in the pan, then remove and cut into 1-inch squares.
To make the chocolate ganache, heat the heavy cream just until boiling, in a small heavy duty saucepan. Remove from the heat and pour in the chocolate morsels. Allow them to sit in the heated cream for 2 minutes, then stir until combined and smooth. Allow the chocolate ganache to set up for a few minutes. In the meantime, place parchment paper under cooling racks and arrange the brownies on top of the cooling racks.
Next, spoon the chocolate ganache over the brownies to coat them. Let the excess drip off onto the parchment paper placed under the cooling racks. Allow them to dry for about an hour, then carefully transfer the petit fours to a lined cookie sheet to set in the refrigerator for another hour or so. Using a decorative piping tip of your choice inserted at the end of a piping bag, pipe chocolate frosting on each petit four and top with sprinkles. Store the petit fours covered in the refrigerator for 2 or 3 days. Place in candy liners for presentation. Makes 65 brownie petit fours.